The Foolproof Guide to Cooking Turkey Like a Pro

As the head chef at my catering company, I've cooked hundreds of turkeys over the years for Thanksgiving, Christmas, and other special occasions. Perfectionizing my turkey recipe has been a passion project of mine. Follow these detailed steps and tips, and you'll be serving up the most moist and flavorful turkey your guests have ever tasted. 

 Table of Contents

1. Ingredients  

2. Equipment Needed

3. Preparation Time & Difficulty

4. Brining Instructions 

5. Roasting Instructions

6. Making Gravy  

7. Nutritional Information

8. Tips for Success

9. Common Questions

 Ingredients

- 12-15 lb turkey

- 1/2 cup salt  

- 1/2 cup brown sugar

- Fresh herbs of your choice (rosemary, sage)

- 1 lemon, halved

- 2 onions, quartered 

- 4 carrots, cut into chunks

- 2 Tbsp olive oil

 Equipment Needed

- Large stockpot or brining bag

- Roasting pan  

- Kitchen thermometer

- Baster

- Gravy separator

Preparation Time & Difficulty

Allow 9+ hours to brine, plus 2-4 hours roasting time depending on size. 

Difficulty is moderate for patient home cooks. Plan your time wisely.

 Brining Instructions

Dissolve salt and brown sugar in ice water in stockpot. Submerge turkey breast-side up and refrigerate 9+ hours. This keeps meat moist and adds flavor. 

 Roasting Instructions 

Preheat oven to 325°F. Pat dry turkey and season inside and out. Stuff cavity with lemon, herbs, onions, carrots. Tent with foil and roast breast-side up 2 hours. Remove foil last 30 minutes to brown skin, basting every 30 minutes. Meat is done at 165°F on thermometer in thickest part of thigh. Transfer to platter and let rest 30 minutes before carving. 

Making Gravy

Pour pan drippings into a fat separator. Skim fat to discard. Return juices to roasting pan and whisk in an equal amount of chicken or turkey broth. Bring to a boil, scraping up browned bits. Thicken to desired consistency with cornstarch slurry. Season to taste.

 Nutritional Information 

A 12-14lb turkey provides about 300g protein and 1,200 Calories. 

Lean meat has heart-healthy unsaturated fats and B vitamins for energy. 

Enjoy as part of a balanced meal with fresh veggies and whole grains.

 Tips for Success

- Use a meat thermometer for safe temperatures. 

- Tent with foil to prevent drying out if browning too fast.

- Let rest 30 minutes before slicing for juicy slices.

- Store gravy in fridge 2 days or freeze for future meals.

Common Questions:

Q: What size turkey do I need to buy? 

A: Allow 1-1.5lb per person as a guideline, more for leftovers. 

Q: Can I roast turkey in a smaller oven?

A: Yes, may need to decrease temperature by 25°F and increase time slightly. Monitor closely.

Q: How do I reheat sliced turkey safely?  

A: Warm in a low-300°F oven or pan on the stove until 165°F internally.Never microwave whole slices from fridge as it can promote bacterial growth on the surface. 

Please let me know if you need any clarification or have additional questions!

Enjoy 🦃